How's it made?  Colheita (pronounced "col-yate-ta") is a variant of tawny port.  What is different is that it is the product of a single harvest so it has a year indication. Like tawny port, colheitas are aged in oak casks for a minimum of eight years, often for much longer, before being bottled - the oxidation in wood is where they acquire their "tawny" colour.

Drinking - no decanting is required and the port will benefit from being slightly chilled, around 16-18C serving temperature.  The port will keep for several weeks after opening if the cork is replaced.

Food - colheita goes extremely well with crème caramel or desserts that contain nuts or even dried fruits. Try it with a starter such as foie gras or paté